Savory Cheddar Bay Crab Cakes With Lemon Butter Drizzle Recipe

Crafting delectable cheddar bay crab cakes requires a dash of culinary magic and passion for seafood.

My kitchen adventures often lead to unexpected delights like this mouthwatering recipe.

Coastal flavors dance through each carefully seasoned morsel, promising an experience beyond ordinary appetizers.

Tender crab meat mingles with sharp cheddar, creating a harmonious blend that whispers of ocean breezes.

Perfectly crisp edges give way to a soft, luxurious center that melts on your palate.

Every bite tells a story of fresh ingredients and thoughtful preparation.

Let this recipe become your new favorite way to impress dinner companions and celebrate the richness of coastal cuisine.

What Makes Cheddar Bay Crab Cakes Delicious

• Savor Seafood Simplicity: Crab cakes blend delicate crab meat with cheesy biscuit mix, creating a mouthwatering dish that's surprisingly easy to prepare.
• Customize for Any Crowd: Perfect for intimate dinners or gatherings, these crab cakes adapt beautifully to different serving styles and guest preferences.
• Elevate Home Cooking: Transform ordinary ingredients into a restaurant-quality meal that impresses without requiring professional chef skills.
• Quick Gourmet Solution: Minimal prep and cooking time means you can enjoy a sophisticated seafood dish without spending hours in the kitchen.

Ingredients for Cheddar Bay Crab Cakes

• Crab Meat: Fresh seafood that provides the primary flavor and texture of the crab cakes.
• Biscuit Mix: Helps bind the crab cakes and adds a subtle bready texture.
• Cheddar Cheese: Provides a rich, tangy flavor that complements the crab meat.

• Mayonnaise, Egg: Create a creamy base that helps hold the crab cakes together.
• Dijon Mustard: Adds a subtle tangy kick to enhance the overall flavor profile.

• Old Bay Seasoning, Green Onions, Parsley: Bring depth and brightness to the crab cakes.
• Garlic, Lemon Juice: Create a zesty and aromatic lemon butter drizzle.
• Butter: Provides a rich, smooth base for the drizzle sauce.

How to Cook Cheddar Bay Crab Cakes

Step 1: Blend Crab Cake Goodness

• Fresh crab meat
• Biscuit mix
• Mayonnaise
• Egg
• Dijon mustard
• Old Bay seasoning
• Green onions
• Cheddar cheese
• Parsley

Fold ingredients gently to keep crab chunks perfectly intact. The key is a light touch that preserves the delicate seafood texture.

Shape the mixture into 8 uniform patties and place on a lined baking sheet. Pop them in the refrigerator for 30 minutes to help them firm up and hold their shape.

Step 2: Sizzle and Brown

Warm a large skillet over medium heat and add a thin layer of oil to prevent sticking. Carefully place crab cakes in the pan and cook for 3-4 minutes on each side.

You’re looking for a gorgeous golden-brown exterior that’s crispy and inviting. Once cooked, transfer to paper towels to drain excess oil.

Step 3: Create Luxurious Lemon Butter

In a small saucepan, melt butter over low heat. Stir in fresh lemon juice and minced garlic, letting the flavors mingle and become wonderfully fragrant.

Cook for 1-2 minutes, creating a smooth, aromatic sauce that will elevate your crab cakes.

Step 4: Serve with Flair

Drizzle the warm, buttery lemon sauce generously over the crab cakes.

For an extra touch of elegance, sprinkle some fresh parsley on top. These crab cakes are ready to steal the show at your dinner table!

Tips for Crispy Cheddar Bay Crab Cakes

• Fold ingredients gently to maintain delicate crab meat chunks and prevent dense, tough cakes.
• Refrigerate patties before cooking to help them hold shape and prevent falling apart during frying.
• Use medium heat and a thin oil layer to achieve golden-brown exterior without burning or drying out crab cakes.
• Cook garlic briefly to release flavor without burning, creating a smooth, aromatic lemon butter drizzle.
• Sprinkle extra fresh parsley just before serving to enhance visual appeal and add bright, fresh flavor notes.

Flavor Variations for Crab Cakes

• Spicy Cajun Crunch: Replace Old Bay with Cajun seasoning and add crushed cornflakes to the exterior for extra crispiness.
• Mediterranean Style: Mix in chopped kalamata olives, feta cheese, and dill instead of cheddar, serving with tzatziki sauce.
• Coastal Coconut Version: Coat crab cakes with shredded coconut before pan-frying, adding a tropical touch and crispy exterior.
• Southwestern Zinger: Incorporate diced jalapeños, pepper jack cheese, and serve with cilantro-lime cream sauce for a bold flavor profile.

Best Pairings with Cheddar Bay Crab Cakes

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the rich, buttery crab cakes and cut through their creamy texture.
• Serve Alongside Zesty Salad: Create a light arugula salad with citrus vinaigrette to balance the crab cakes' richness and add fresh, tangy notes.
• Match with Herbed Roasted Potatoes: Prepare golden, rosemary-infused potatoes that provide a hearty side and soak up the delicious lemon butter drizzle.
• Enhance with Sparkling Water: Add a splash of lemon-infused sparkling water to refresh the palate between bites and highlight the seafood's delicate flavors.

Storing Cheddar Bay Crab Cakes Correctly

Store leftover crab cakes in an airtight container for up to 3 days. Place a paper towel between layers to absorb moisture and prevent sogginess.

Wrap individual crab cakes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to maintain best quality and taste.

Preheat oven to 375°F. Place crab cakes on a baking sheet, cover loosely with foil to prevent drying. Warm for 10-12 minutes until heated through.

Warm a skillet over medium-low heat with a small amount of oil. Cook crab cakes for 2-3 minutes per side, ensuring crispy exterior without burning.

FAQs

• Can I use imitation crab meat instead of real crab?

No, imitation crab won’t provide the same rich flavor and texture. Authentic lump crab meat is essential for creating the best taste and quality of these crab cakes.

• What type of biscuit mix works best for this recipe?

Red Lobster’s Cheddar Bay Biscuit mix is ideal because it already contains seasoning and cheese, which enhances the overall flavor profile of the crab cakes.

• How do I know when the crab cakes are perfectly cooked?

Look for a golden brown exterior and an internal temperature of 145°F. The cakes should be crispy outside and tender inside without falling apart.

Cheddar Bay Crab Cakes With Lemon Butter Drizzle Recipe

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4.5 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Cheddar bay crab cakes blend oceanic freshness with zesty cheese in a mouthwatering coastal-inspired dish. Lemon butter drizzle elevates these delicate Maryland classics, promising a luxurious seafood experience you’ll savor down to the last delectable bite.

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Ingredients

Scale 1x2x3x

Seafood and Protein:

• 1 pound (454 grams) lump crab meat, picked over for shells
• 1 egg, lightly beaten

Cheese and Biscuit Base:

• 1/2 cup cheddar bay biscuit mix
• 1/4 cup shredded sharp cheddar cheese

Seasonings and Binding Ingredients:

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 2 green onions, finely chopped
• 2 tablespoons fresh parsley, chopped

Lemon Butter Drizzle:

• 4 tablespoons (60 milliliters) unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic, minced

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Instructions

1. Craft a delicate mixture by gently folding crab meat with biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Handle with care to preserve the crab’s delicate texture.
2. Form the mixture into 8 uniform patties, arranging them on a lined baking sheet. Refrigerate for 30 minutes to ensure structural integrity and enhance flavor melding.
3. Preheat a skillet to medium heat, lightly coating the surface with oil. Carefully transfer chilled crab cakes to the pan, cooking for 3-4 minutes per side until achieving a golden-brown crust and reaching an internal temperature of 145°F.
4. While crab cakes sizzle, prepare the lemon butter sauce by gently melting butter over low heat. Incorporate fresh lemon juice and minced garlic, allowing the flavors to meld for 1-2 minutes.
5. Transfer crispy crab cakes to a serving platter, generously drizzling the aromatic lemon butter sauce over the top. Optionally, sprinkle with fresh parsley for a vibrant finishing touch.

Notes

• Keep crab meat chunks large by using a light touch when mixing ingredients, preventing tough and dense cakes.
• Chilling crab cakes before cooking helps them maintain structure and prevents falling apart during pan-frying.
• Use fresh lump crab meat for best texture and flavor, avoiding stringy or watery alternatives.
• Swap biscuit mix with breadcrumbs for a gluten-free version, ensuring same binding consistency.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Lunch, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 309 kcal
• Sugar: 1 g
• Sodium: 430 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 115 mg